Coconut Shrimp With Sweet Potato Fries Coconut Shrimp With Sweet Potato Fries

Image: Jeff Coulson | Food styling: Noah Witenoff | Prop styling: Aurelie Bryce

A crispy coconut and panko crust is a surefire way to get your family to enjoy seafood. Prep and cook the shrimp while the sweet potatoes are baking to make the most of your time. If you don't have mango chutney, plum sauce makes a delicious dipper, too.

  • Prep time 30 minutes
  • Total time 30 minutes
  • Portion size 4 servings


Sweet Potato Fries:


Sweet Potato Fries: Toss together sweet potatoes, oil, garlic powder, salt and pepper. Arrange in single layer on parchment paper–lined rimmed baking sheet. Bake in 425 F (220 C) oven, turning once, until tender and light golden, about 25 minutes.

Meanwhile, in shallow bowl, whisk together egg whites, pepper and salt. In separate shallow bowl, stir together panko, coconut and flour. Holding by tail, dip 1 shrimp in egg mixture, shaking off excess. Dip in panko mixture, turning to coat and pressing to adhere. Repeat with remaining shrimp.

In large nonstick skillet, heat half of the oil over medium heat; cook half of the shrimp, turning once, until golden, about 6 minutes. Repeat with remaining oil and shrimp. Serve with sweet potato fries and mango chutney.

Nutritional facts per serving: about

  • Fibre 5 g
  • Sodium 607 mg
  • Sugars 27 g
  • Protein 21 g
  • Calories 339.0
  • Total fat 6 g
  • Potassium 586 mg
  • Cholesterol 128 mg
  • Saturated fat 3 g
  • Total carbohydrate 50 g


  • Iron 26.0
  • Folate 10.0
  • Calcium 8.0
  • Vitamin A 261.0
  • Vitamin C 38.0
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Lunch & Dinner

Coconut Shrimp With Sweet Potato Fries